3Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Notes

Tips

Expert Tips

If you'd like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set.

According to food historians, Amish women would bake these sandwich sweets and put them in farmers' lunch boxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"